Main menu

Pages

Saturday, December 06, 2008

Healing Asian Soup with Ginger, served with a Big Hug for Barbara

Barbara from Winos and Foodies is one of those wonderfully genuine and positive people that everyone loves, even those of us who live halfway around the world and can only enjoy her spirit through the miracle of the internet. Recently Barbara courageously shared the news that the cancer she's battled since 2004 has returned. She's now undergoing another round of chemotherapy, so Ilva from Lucullian Delights and Bron from Bron Marshall have organized a giant virtual hug for Barbara to let her know how much healing energy is being sent her way. This healing soup is something I'd gladly make for Barbara if I could, so I'm sending her the recipe with all my love and best wishes.

I wanted to create a recipe that would be soothing for Barbara, and even though it's summer in Australia, nothing sounded more healing to me than soup with lots of ginger to soothe the tummy. You can change the rest of this recipe any way you wish, but don't skip the step of simmering the thick slices of ginger root in chicken stock.

For a clear soup, strain the chicken broth after you've simmered the ginger. (You can skip this step, but definitely the soup will be prettier and more appetizing if it's strained. A coffee filter works well if you don't have a yogurt strainer like the one I used above.)

Once you've infused the chicken stock with ginger and then strained it, add mushrooms, and cook one minute, then spinach and cook one minute more. Then add just the slightest bit of green onion for another few seconds. This is a soup that's healing, soothing, and easy to make.

Healing Asian Soup with Ginger
(Makes 4 small servings, recipe created by Kalyn with inspiration from several Asian cookbooks.)

In medium saucepan, bring chicken stock to a low simmer. Add ginger slices and let simmer at least 15 minutes or longer. (Taste to see if you have as much ginger flavor as you'd like.) If you'd like a clear soup, use a yogurt strainer or coffee filter to strain the ginger-infused chicken stock, then rinse pan and put strained stock back into pan. Add a small amount of water if the stock has reduced very much.

While ginger simmers in stock, wash and slice mushrooms and thinly slice spinach leaves. Clean green onion and slice into very thin slices. Bring infused stock back to a low simmer, then add mushrooms and simmer 1 minute. Add sliced spinach and simmer one minute more. Turn off heat and add green onions, then serve soup hot, with chopsticks to eat the veggies after you drink the broth.

Posts may include links to my affiliate account at Amazon.com, and this blog earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

32 comments:

Kalyn this is so lovely. Thank you. It is just the sort of think I've been craving and sending Bryan out to the Thai restaurant every day around lunch time. I think I could make this myself about plus day 12 after treatment when I find I have a little more energy. Big hugs back at you.

I've been on the road for most of the last three weeks and I really, really need to start cooking again in my kitchen. This seems like a great meal to start with, especially with the way I've been eating lately. Do you think it would be good with crab broth? I have a bunch of homemade crab broth and I'm looking for good uses and think this might be one.

What a nice thing to do...Barbara is in my thoughts/prayers. I agree with you that blogging is such a nice way to stay connected with others and an easy way to do acts of kindness that you might not normally be able to without the internet.

I love clear soup like this. Kalyn, for some reason, almost 2 months, my browser goes so slowly when I come to your blog. I am not sure where it comes from. Today, I try to open it from the link on my blogroll, it works! Just as well it is a click away from a miracle just to happen for Barbara :) hugs.

Arfi, thanks for telling me. I don't know what's going on because I use Webwait.com and check and my blog always seems fine there. I'm going to remember to check back with you and see if it is still a problem. I do hope you're right that it's a good omen!

Arfi, thanks for telling me. I don't know what's going on because I use Webwait.com and check and my blog always seems fine there. I'm going to remember to check back with you and see if it is still a problem. I do hope you're right that it's a good omen!

I came accross your blog while searching for dishes I can make with fresh ginger to help battle my partners flared up Gastritis. After 4 weeks of not keeping food down I am excited to give this infusion a try! Kalyn, your amazing and helping more people than you set out to which is a miracle to itself.

I made this for my vegan gf so I used a veggie broth instead. I also added a few thai chilis (I'm addicted to heat!), a little bit of tofu and some cilantro for garnish and it was very good. Thank you for the recipe!

I'm so happy you're taking the time to comment on Kalyn's Kitchen! I love hearing from people who stop by, especially if you're sharing feedback or asking questions about a recipe I've posted here.

I've recently changed my comment settings so people can comment without signing in, but you will need to check the box to show you're a live person, and comments on older posts won't show up until I publish them. Thanks for understanding!

Food Blogger Love!

Copyright Notice

All Photos and Original Text (C) Copyright: 2005-2015, By Kalyn's Kitchen® LLC. I grant permission for photos and recipe links to be copied to social media and other sites, but not recipe text. All Other Rights Reserved. (Other bloggers may post their adapted version of any recipe found here, with their own photos and recipe text, but please link back to the original inspiring recipe on this site.)

Kalyn's Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.